How to make Oha soup that went to Lagos Business School

How to make Oha soup that went to Lagos Business School/Skabash

Just so you know, our Oha soup recipe, got admission into LBS, and came out with flying colours.

Wouldn’t you rather bank with our article on how to make Oha soup considering its pedigree? We thought so too.

Oha soup

Oha soup is chiefly associated with the five states in the eastern part of Nigeria. If you go to Anambra, Abia, Imo, Enugu, and Ebonyi and you were not served Oha soup, reconsider your relationship with your host!

We shall teach you how to make Oha soup with cocoyam and how to make Oha soup with Achi. And those are the additional credentials Oha soup bagged from LBS aside from being the best graduating ‘student’!

ALSO READ: Dish to try this weekend: Step-by-step guide to cook ‘Ofe Nsala’ [White Soup]

How to cook Oha soup with Achi

Put differently, it simply means how to cook this soup without cocoyam. But can you imagine Oha soup without cocoyam? Of course, you can. The Achi is a substitute thickener of the cocoyam.

Brachystegia Eurycoma, otherwise known as Achi, is a leguminous plant that is popular amongst the Igbos for its ethnomedicinal and nutritional values. It is an emulsifier and thickener for traditional soups like Oha. The seed is dry, flat, and round. After grinding, it comes out in a white, brownish powder form. However, this legume has been grossly underutilised, despite the promise that it holds for food and drug development.

Achi contains essential vitamins and minerals and adds an iconic flavour to your meals. It is a rich source of protein, carbohydrates, and crude fibre. Achi is also rich in minerals such as Potassium, Magnesium, Calcium, Manganese, Iron, and Sodium. It is highly recommended for individuals with low blood pressure. Achi helps in maintaining heat within the body. It raises one’s metabolism level through its internal heat effects.

It helps in softening bulky stools and goes a long way in protecting against renal cancer. It functions as a soluble fibre, which, when ingested, can effectively and moderately reduce blood cholesterol and glucose level in diabetic patients.

ALSO READ: How to cook the best fisherman soup ever liveth

So much for its health benefits. Let us guide you on how to cook Oha soup with Achi.


  • 1 bunch Oha leaves
  • A handful of Uziza leaves
  • A small bowl of ground Achi
  • The meat of choice (chicken, ponmo, shaki, beef, goat meat, or turkey)
  • 1 large Stockfish head
  • Dried fish
  • 1 handful of crayfish
  • 2 cooking spoonfuls of Palm oil
  • 1 tablespoonful of Iru
  • 2 seasoning cubes
  • Pepper to taste
  • Salt to taste
  • A bunch of Oha leaves



This is one of those native Igbo soups you taste and just can’t forget about it. Your memory will keep reminding you of words like delicious, mouth-watering, appetising, delectable, inviting, enjoyable, palatable, luscious, rich, savoury, piquant, scrumptious, yummy, moreish, finger-licking, ambrosian. Those words will always come to your mind after your taste buds collide with Oha soup.

ALSO READ: Three ways to make Ogbono soup that studied abroad

How to make Oha soup
How to make Oha soup that went to Lagos Business School 1

However, our Oha soup recipe ticked all boxes, got admission into LBS, and came out with flying colours. Wouldn’t you rather bank with our article on how to cook Oha soup considering its pedigree? We thought so too.

Type: Soup

Cuisine: Nigerian

Keywords: Oha soup

Recipe Yield: 1

Calories: 200

Preparation Time: PT1H00M

Cooking Time: PT0H30M

Total Time: PT1H30M


Recipe Ingredients:

  • 1 bunch Oha leaves
  • 1 smoked fish, deboned
  • 8 raw cocoyam tubers
  • 1 teaspoon (9.5 g) of Iru (fermented locust bean seasoning)
  • 2 tablespoons (16 g) of ground crayfish
  • 2 1/4 pounds (1 kg) of meat pieces (beef or goat meat or turkey or chicken)
  • 1 tablespoon (15 ml) of palm oil
  • 8 1/2 cups of water
  • 1 stockfish cut into several pieces
  • 1 cup (226 g) of Oporoko (dried shrimp)
  • 2 stock cubes
  • Salt to taste
  • 1 tablespoon (6 g) of Tatashe (ground)

Recipe Instructions:

How to make Oha soup with cocoyam:

  • Rinse 8 cocoyam tubers to remove any dirt or sand and put them into a pot. Add enough water to submerge the cocoyam, then turn the burner to high heat. Boil the cocoyam for 10 to 20 minutes so they become soft. Insert a fork into one cocoyam to test if it has boiled long enough. If it is well cooked, the fork should easily slide in and out of the cocoyam.
  • Drain the water from the pot and let the cocoyam cool until you can comfortably pick them up. Use a vegetable peeler or paring knife to peel each of the cocoyams. Discard the peels. You should be able to rub and pull off the peels using your fingers depending on how thick the cocoyam skin is.
  • Transfer the cooked cocoyam to a mortar. Take the pestle and pound the cocoyam until it becomes a thick paste with very few lumps. Set the cocoyam paste aside.
  • Rinse and pull the Oha leaves from the stems. Take 1 bunch of the Oha leaves and rinse them under cool water to remove any dirt. Use your fingers to pull the leaves off of the stems. Discard the stems.
  • Tear the Oha leaves into small pieces. Use your fingertips to tear each Oha leaf into several small pieces. Set the small pieces of Oha aside.
  • Place the stockfish that has been cut into pieces into a pot. Pour enough water to cover the fish. Cover the pot and cook the stockfish over medium-low heat for an hour to soften the fish. Drain the water from the pot and turn off the burner.
  • Choose and cut the meat for the soup. You can use a mixture of your choice meats so far it is 2 1/4 pounds (1 kg). Cut the meat into large chunks that are about 3-inches (7.5-cm) in size.
  • Place the meat into a pot and pour in 8 1/2 cups of water. Put the lid on the pot and boil the meat until it is soft and completely cooked. Depending on what types of meat you used, this should last between 2 and 3 hours.
  • Stir in smoked fish, dried shrimp, seasonings, and palm oil. Remove the lid and stir in 1 deboned smoked fish, 1 cup (226 g) of dried shrimp, 1 tablespoon (6 g) of ground Tatashe, 1 teaspoon (9.5 g) of Iru, 2 stock cubes, and 2 tablespoons (16 g) of ground crayfish.
  • Simmer the soup for 10 minutes. Reduce the heat to medium so the liquid boils slowly. Cook the soup and stir it intermittently so the seasonings dissolve and the soup doesn’t stick to the pot.
  • Stir in the cocoyam paste and palm oil. Add the cocoyam paste to the pot in a spoonful so it dissolves before you add more. Pour in 1 tablespoon (15 ml) of palm oil and stir it to colour the soup.
  • Turn the heat to medium-high so the liquid boils. Cook the soup until the cocoyam paste thickens the soup as much as you like. If the soup thickens too much and you want a thinner soup, add water to thin it out.
  • Remove the lid and add in the pieces of Oha leaves. Put the lid back on the pot and cook the soup over medium-high heat for 5 minutes to soften the leaves.
  • Taste the soup and add salt according to your taste. Ladle the soup into 4 serving bowls. Serve it with fufu or semovita or garri. Store the remaining Oha soup in an airtight container in the refrigerator for 3 to 4 days.

How to cook Oha soup with Achi:

  • Grind or pound the Achi.
  • Clean and scrub the dried fish and stockfish with salt and hot water.
  • Remove bones from the fish, then rinse and set aside.
  • Grind the crayfish, Iru, and pepper together. Set aside for later use.
  • Slice the Oha leaves and set them aside.
  • Slice the Uziza leaves.
  • Clean the meat and place it in a pot.
  • Add onions, seasoning cubes, and salt to taste. Allow it to boil in its juice for a few minutes. Then add the stockfish and extra water. Cook until tender.
  • Add the cleaned, dried fish and leave to boil for 5 minutes.
  • Add the palm oil, the ground Iru, the ground crayfish, the ground pepper, and the Achi paste.
  • Stir and leave to simmer until the Achi dissolves, and the soup is thickened.
  • Add the sliced Uziza leaves, boil for about a minute.
  • Add the shredded Oha leaves.
  • Ensure the salt is enough, then simmer for about 3 minutes. Put off the heat, and serve hot with fufu, pounded yam, amala, garri, semolina, or wheat.
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